Ingredients
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1 cup tapioca pearls
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1 1/2 cups canned coconut milk
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1/4 cup maple syrup
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1/2 teaspoon vanilla extract
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1/2 cup fresh pineapple, diced
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1/2 cup fresh mango, diced
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1/4 cup shredded coconut
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1 A pinch of salt
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1 Fresh mint leaves for garnish
Directions
To assemble the breakfast bowls, divide the tapioca mixture evenly among serving bowls.
Top each bowl with a generous scoop of the tropical fruit filling.
Garnish with fresh mint leaves for a burst of freshness.
Serve your Brazilian-inspired vegan tapioca breakfast delight immediately and savor the flavors of Brazil!
You can customize your breakfast by adding other tropical fruits like passion fruit or banana. Enjoy this delicious, gluten-free, and vegan Brazilian-inspired breakfast with a touch of paradise in every bite!
Steps
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1
Done
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Rinse the tapioca pearls under cold water, then soak them in a bowl of water for 20 minutes, or until they become plump and translucent. |
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2
Done
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Drain the soaked tapioca pearls and transfer them to a medium-sized saucepan. |
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3
Done
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Add the canned coconut milk, maple syrup, and a pinch of salt to the saucepan. Stir well to combine. |
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4
Done
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Place the saucepan over medium-low heat and cook, stirring constantly, for about 10-15 minutes or until the mixture thickens and the tapioca pearls are completely cooked. Remove from heat. |
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5
Done
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Stir in the vanilla extract and let the mixture cool for a few minutes. |
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6
Done
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While the tapioca mixture is cooling, prepare the fruit filling. In a separate bowl, combine the diced pineapple, diced mango, and shredded coconut. Toss gently to mix. |
